We look at the surging popularity of whiskey around the world. Kate Lucas, Orange County Register

Just in time for this week's Scotch-themed food story by Cathy Thomas, what should arrive in the mail but "Whiskey Opus" ($40), an encyclopedic and richly illustrated primer on the world's whiskeys. Its authors, Gavin D. Smith and Dominic Roskrow, are respected experts in the field of whiskey journalism (talk about my dream job).

This useful book hits the market at the perfect time. As the authors point out in the introduction, worldwide demand for the brown elixir is at all-time highs. Traditional producers such as Scotland are at absolute capacity to satisfy the globe's burgeoning thirst, led by emerging markets, which account for 40 percent of total sales.

Scotch is a particular favorite in Asia, which was a major factor behind a 12 percent increase in worldwide sales of Scotland's revered national spirit from June, 2011 to June, 2012. According to the Wall Street Journal, Singapore, Taiwan and South Korea are among the world's top 10 consumers of Scotch. India, which leads the international spirits market by volume after China, is also a hot Scotch consumer.

A recent CNBC report advised taking a look at whiskey producers as an investment. It singled out specific Asian hotspots where the per capita demand far exceeds that of the U.S.: Hong Kong, Shanghai, Toyko. It also cited the BRIC countries, Mexico, Poland and Chile among the top 10 markets for imported spirits.

So-called "aspirational" whiskies are popular in Asian countries, too – ultra-premium brands that are given as gifts.

Americans are contributing to the trend, showing a particular fondness for our beloved native whiskey, bourbon. Domestic sales increased 7 percent from mid-2011 to mid-2012. You'll hear guys like me wax poetic about small-batch Kentucky bourbons, but old mass-market stand-bys such as Maker's Mark did spectacularly well last year: U.S. sales skyrocketed 23 percent in 2012.

I've been slowly building up my knowledge of Scotch, Irish whiskey and bourbon over the past few years. Here are a few I try to keep in the cabinet, especially when the weather's colder. Prices are for a 750 ml bottle:

The Balvenie Doublewood ($39): One of my favorites, this 12-year-old is a good Scotch for those who are turned off by its purported medicinal quality. Aging in sherry casks gives it a unique flavor profile. It presents a sweet, slightly candied nose layered with honey and vanilla. Smooth and mellow on the palate with integrated flavors: nutty sweetness, cinnamon spiciness and a delicately proportioned layer of sherry. Its long finish is gently warming.

Buffalo Trace ($21): This is the preferred cocktail bourbon in my house, though it drinks well by itself, too. We actually prefer it to Woodford Reserve, which we previously reached for when looking for good-quality bourbon at reasonable prices, and it's considerably less expensive, too.

"One of the world's great whiskeys," says Jim Murray of Whiskey Magazine.

Bushmills 10-Year-Old Single-Malt Irish Whiskey ($34): This whiskey maker from County Antrim in Northern Ireland traces its origins to 1608, although the distillery wasn't established under the family name until the late 18th century. This is my favorite in the Bushmills line-up. It's a touch toasty and malty, with flavors of dried fruit and earthiness, and a little unctuous at the finish.

Dewar's 12 Year Special Reserve ($20): I've always thought of Dewar's as the Ford Crown Victoria of Scotch — ubiquitous, unrefined and affordable — but this one has me reconsidering my beliefs. It nabbed a gold medal at the respected San Francisco Spirits Competition in 2008. Its remarkably smooth flavors are subtly layered with hints of honey, peat and oak. The finish leaves a lingering glow.

Then smell it. You'll get a pantry full of aromas such as pecans, caramel, chocolate, baking spices. The scent lingers forever, permeating the room.

Then comes the taste (always at room temperature – an ice cube would be an abomination). It's like a novel in your month. The Beverage Tasting Institute gets baroquely descriptive: "A bold, powerful entry leads to a dry-ish full body of intense dried fruits, buttery praline, vibrant baking spices. Finishes with a seemingly endless and evolving cascade that introduces notes of cigar box, sweet tobacco, leather, dried tangerine, and so on... In short, a monumental bourbon." Good luck finding it, but if you do, it's worth every penny.

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